Wednesday, October 18, 2023

Creamy Sausage and Peppers Pasta

This has become such a popular dish at our house that it has been requested for two birthday dinners! And it's no wonder - it's everything you want in a celebratory dinner - creamy, colorful, delicious, filling! 

I love that there are lots of veggies included and that it's a one-pot dish (besides the pasta 2 pots technically, still easy!). 

I also love that it combines amazing flavors of sausage, peppers, cream sauce... and I would probably add mushrooms, but in my family, that would spoil some people's birthdays... ahem. Seriously, what is not to love about mushrooms?

Mushrooms or not, this is a super delicious dish and worthy of a place in your rotation. I serve it with a big green salad and garlic knots or garlic bread. Even if it's not your birthday, I hope you'll try this pasta!

Creamy Sausage and Peppers Pasta

12 ounces spaghetti or bucatini
1 pound Italian sausage
1 Tbsp. olive oil
1/2 medium onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 Tbsp. butter
3 cloves garlic, minced
1 tsp. flour
1 cup half and half
1 tsp. Dijon mustard
3 cups baby spinach
salt and pepper
Parmesan cheese

In a large pot or Dutch oven, cook the pasta in salted boiling water until al dente.

Meanwhile, brown the sausage in a large skillet over medium high heat. Remove from the pan once it is cooked through.

Add oil to the skillet, then add the peppers and onions. Cook until they are softened, about 5 minutes. 

Reduce the heat to medium, then add the butter and garlic to the peppers and onions. Once the butter is melted, sprinkle with the flour.

Stir in the half and half and mustard, and whisk well to ensure there are no flour lumps. Whisk until slightly thickened, but only for a minute or so.  Add in the sausage and stir together. Add in the spinach, then add a couple tablespoons of the pasta water into the skillet, especially if the sauce seems too thick.

Drain the pasta, then add it to the skillet, tossing until the spinach is wilted and all the pasta is coated. Season with salt and pepper and serve with Parmesan.  Makes 6-8 servings. 

Recipe Source: Adapted from Salt and Lavender

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